Greek Ekmek Kataifi recipe (Custard and whipped cream pastry with syrup) - My Greek Dish

Ingredients

• 250g kataifi dough (9 oz.)
• 50g butter, melted (2 oz.)
• 80-100g pistachios, chopped (3.5 oz.)
• 200g sugar (7 oz.)
• 200g water (4/5 of a cup)
• lemon peel from half a lemon
• 1 cinammon stick
• 750g whole milk, cold (3 cups)
• 150g sugar (5.5 0z.)
• 1/2 tsp vanilla extract
• 75g corn starch (2.6 oz.)
• 4-5 egg yolks (depending on the size of the eggs)
• 75g butter (2.6 oz.)
• a pinch of powdered mastic (optional)
• 500g cold heavy whipping cream (2 cups)
• 60g icing sugar (2 oz.)